Baby spinach, chicken and pine nut barley salad

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  • A hot winter salad to drive the sniffles away

    • 100g pearl barley

    • 3 Sheepdrove chicken fillets, boneless and skin removed (or alternative chicken fillets)

    • 250g baby spinach leaves

    • small bunch of parsley, chopped

    • small bunch of mint, chopped

    • 200g cherry tomatoes

    • 100g pine nuts, toasted

    • juice of 1 lemon

    • 4tbsp extra virgin olive oil

    • a handful of dry berries, such as cherries or cranberries

    • sea salt and pepper

    Serves four

    1) Pre-heat oven to 200ºC.

    2) Place the pearl barley in about a litre of hot water and cook on a medium heat for about 20 minutes until soft. Drain and discard the water.

    3) Place the tomatoes in the pre-heated oven, drizzle with 2tbsp of olive oil and roast them for 25 minutes.

    4) Heat the remaining olive oil in a non-stick pan and add the chicken. Season with sea salt and pepper and cook for about 5 minutes on each side until the chicken is cooked through. Set aside to cool.

    5) Place the barley, spinach, parsley, mint, tomatoes and pine nuts in a large bowl and mix gently.

    6) Slice the chicken and add to the salad along with the lemon juice. Season to taste, toss gently and serve immediately.

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